fructose

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appearance

Crystalline solid and is the most water-soluble of all the sugars

taste

Very sweet and odourless

summary

Fructose is widely used as a nutritive sweetener in food and beverages. The name Fructose literally means “fruit sugar” and is found in a wide range of plants and fruits. The benefits of Fructose include a low glycemic index, high natural sweetness potency (2 times sweeter than glucose) and flavour enhancement.

Furctose is one of thee most popular products supplied by Rigest and with customers across the UK and overseas they have a history of not only meeting but exceeding clients expectations. Delivering crystalline fructose in bags of 25kg means Rigest can supply the ingredient in large quantities. Delivered by a reliable distribution fleet you can be confident of a secure on time delivery when placing your order.

If you are looking for a fructose supplier then get in contact with our team of experts who will provide you with all the details you require, including our fructose MSDS.

description

Extracted from fruit, plants and vegetables, Fructose is a ketonic monosaccharide and is one of only three dietary monoscacharides that is absorbed into the blood stream. Fructose is the sweetest tasting of the three, followed by glactose, then glucose.

Fructose is commonly found in honey, tree and vine fruits, flowers, berries, and most root vegetables. Although fructose can be obtained naturally through fruits and vegetables it is frequently derived from sugar cane, sugar beets, and corn when used in commercial product production.

Fructose is treated in different ways to create variations on its natural state.

Crystalline fructose is the monosaccharide which has been dried and ground to increase the intensity of the sweet taste. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose creating a granulated sugar like product which is easier to handle. Sucrose is a compound which is created when one molecule of glucose is covalently linked to one molecule of fructose and is fructose adaptation that is most like sugar.

All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, as well as in browning of some foods, like baked goods.

Alcoholic Drinks - The modern alcohol industry increasingly pushes the boundaries of traditional beverages, releasing reduced sugar versions of many long-standing products. Like the wider food and beverage industry, alcoholic beverage manufacturers also face the challenge of delivering sugar reduced alternatives without compromising on a product’s taste, mouthfeel and shelf-life.